Broccoli-Cheese Chowder

Broccoli-Cheese Chowder

95 Reviews

From: EatingWell Magazine, Winter 2004

This satisfying remake of broccoli chowder benefits from the creamy texture of cooked potatoes and smooth, tangy reduced-fat sour cream instead of getting its richness from as much as a cup each of cream and cheese. Not only is the flavor vibrant, but a single serving gives you over half of the daily recommendation for vitamin C.

Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Reviews 95

A good vegetable soup, but I didn't taste the cheddar, so will not make this one again. I would not recommend the chicken broth, since it could overpower the taste of the soup. I'd recommend a blender or food processor to mash up the veggies. The ingredients are pretty much equivalent to a baked potato topped with sour cream and cheese and roasted vegetables. I'd rather have that than this soup.

June 07, 2016

By: EatingWell User

Hearty and a healthy alternative
Flavorful and hearty soup with lots of fresh veggies.
Pros: Less calories and fat than usual broccoli cheese soup

February 06, 2014

By: EatingWell User

I wanted to lick the pot - actually I did lick it
This is one of the tastiest soups I've ever made. I used to make a broccoli soup in the microwave that was great but this one is even better. I followed this recipe exactly except: I omitted the celery, used full-fat cheddar cheese, and used fat-free sour cream. Also, I pureed most of the soup with an immersion blender instead of mashing it. Cooking the ingredients didn't take as long as indicated.
Pros: Inexpensive

January 03, 2014

By: bakerforlife630

Excellent with a few changes...
In the mood for cream of broccoli soup I stumbled upon this recipe. I wanted a healthy version and thought it might need something more. I used 3 1/4 cps of organic chicken broth, 1 1/2 cups of almond milk. I did not have the other spices listed so, I added a pinch of crushed red pepper flakes, fresh black pepper, 1 tb dried parsley, 1 tb dried oregano, 1 tb corn starch and salt as needed (about 1 tsp). I used my immersion blender to blend most of the ingredients. I also had no cheddar and used 1 cup of jarlsberg. What can I say...delish!! I regret not making a larger batch :). Enjoy!
Pros: Easy
Cons: Flavor but I fixed that

October 28, 2013

By: EatingWell User

Staple comfort food in our family
Just wanted to add that I prepared this chowder with sweet potato and Greek yogurt. It turned out greater than great!
Pros: Nutritious and low calorie, yet fulfilling

February 23, 2013

By: mrscrazyed

This dish was pretty tasty; the only thing I had to change was the amount of salt. It needed considerably more than was called for. Unfortunately, the reduced-fat cheese didn't blend well. Because it was so difficult to clean, I will not be making this again.

February 19, 2013

By: EatingWell User

Wonderful soup
This soup is hearty and delicious and could not have had a better reception when served for dinner. This will become a regular recipe for our household!
Pros: Tastes even better than it looks (and it looks great)

February 18, 2013

By: EatingWell User

ho-hum broccoli
The recipe calls for 8 oz of broccoli and I wonder whether that is 8 oz by weight or volume. I used a measuring cup rather than a scale, but it could have used more - maybe I should have done it by weight!
I made a double batch, so I would have some for the freezer, so I subbed half parmesan and half cheddar (not reduced fat). I also subbed chili powder since I had no cayenne, but the soup was pretty bland. Will spice up the remainder when it comes out of the freezer on a cold night.
Pros: Soup is fairly easy to make
Cons: Not much spice or contrast in taste

January 04, 2013

By: Fajah

Yum Yum, GOOD!
This is a REALLY good chowder! I didn't have any cheddar so I used mozzarella and I added a pinch of red pepper flakes since I was out of cayenne pepper and it was just fine, a nice heat to a creamy and full tasting chowder.
In making the dish, it was a lot of stirring or the bottom of the pot will stick and that is never good, so you have to be very attentive. I love the way the flavors blend and it has a creamy taste due to the Yukon gold and onion base. I loved this chowder and will definitely make again (even with all the stirring).
Pros: Healthy ingredients
Cons: A lot of stirring, while making